These moist, lightly sweet vegan biscuits are a Southern favorite and are great when served for dinner and breakfast!
Autumn meals and festive family gatherings call for a warm and delicious dinner-roll to soak up all the scrumptious gravies and sauces that appear on our plates.
So, we turned a famous Southern favorite into a satisfying heart-healthy addition to your family meal by substituting GO VEGGIE vegan cream cheese and coconut oil for heavy buttermilk and butter. GO VEGGIE ’s vegan cream cheese is non-GMO and is made with 25% less saturated fat than ordinary cream cheese. They give these biscuits such a rich, creamy taste, your guests won’t miss the butter!
We like to serve our sweet potato vegan biscuits hot-from-the-oven, piled high inside a beautiful breadbasket (or two!) You may want to serve the biscuits with a variety of delicious condiments including a jar of creamy raw honey (for the purists), our Red Pepper and Harissa Hummus, Spinach-Nut Spread, and our incredibly decadent Beluga Lentil-Pomegranate Babaghanoush. They are a great replacement for butter spreads and so much more bright and flavorful!
You can make these healthy biscuits using freshly roasted, baked, or boiled sweet potatoes; or take a shortcut and use canned sweet potatoes – they taste just as good. Make sure to flpour your working surface very well, so the biscuits don't stick!
Be sure to make a large batch and save them for leftovers. Let’s face it, turkey just can’t hold a candle to our freshly- warmed sweet potato vegan biscuit served with an ample helping of our Mushroom Gravy and a fresh salad.
Pass me the breadbasket, please!
Other Awesome Sweet Potato Recipes
- Creamy vegan sweet potato soup
- Peanut soup with spinach and sweet potatoes
- Sweet potato brownies with halva glaze
- Three-bean sweet potato chili
- Stuffed sweet potatoes
- Sweet potato biscuits
- Sweet Potato Tacos
- Baked Sweet Potato Fries
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Sweet Potato Vegan Biscuits
- Total Time: 40 minutes
- Yield: 9
Description
These moist, lightly sweet vegan biscuits are a Southern favorite and are great when served for dinner and breakfast!
Ingredients
1 cup canned sweet potato puree
1- 5.3oz plain, unsweetened non-dairy yogurt
2 tbsp maple syrup
2 ½ cups self-rising flour ( see note 1)
1 tsp baking powder
1 tsp salt
1 tsp dry thyme
⅛-¼ ground black pepper
⅓ cup coconut oil, chilled
Instructions
Preheat the oven to 425F. Line a large baking sheet with parchment paper
In a medium bowl, whisk together the sweet potato puree, yogurt and maple syrup
In a large bowl, combine the flour, baking powder, salt, thyme and black pepper and mix well. Add the coconut oil and cream cheese
Using your hands or a pastry cuter, work the oil and cream cheese into the flour, until it resembles coarse cornmeal. Add the sweet potato mixture and keep working it until it comes together to form a very soft and sticky dough. Turn it onto a very well floured surface, and pat it into a 1-inch thick round (flour your hands if the dough is still too sticky)
Using a 3-inch biscuit or cookie cutter, cut out as many rounds as you can. Gather the remaining dough, pat it again, and cut out more rounds (you'll end up with about 9)
Arrange the biscuits on the lined baking sheet and bake for 20 minutes
Notes
- 1 cup self-rising flour = 1 cup flour + 1 ½ tsp baking powder +¼ tsp salt. 2 ½ cups self-rising flour = 2 ½ cups flour + 3 ½ tsp baking powder + 1 tsp salt
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American / Thanksgiving
Nutrition
- Serving Size: 1 biscuit
- Calories: 265
- Sugar: 4.3
- Sodium: 327.5
- Fat: 10.2
- Saturated Fat: 7.5
- Unsaturated Fat: 0.8
- Trans Fat: 0
- Carbohydrates: 37.7
- Fiber: 1.7
- Protein: 4.5
- Cholesterol: 0
Keywords: vegan, biscuits, sweet potato, thanksgiving, breakfast, dinner
jacquie says
these look so good - i'm drooling ...
I don't typically have self-rising flour so would you have suggestions on how to convert the recipe from using that to regular flour. I want to actually try it w/ spelt and see how that works.
thanks.
Vicky & Ruth says
Hi Jaquie!
You can make your own self rising flour by combining 1 cup of flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. It should work with spelt flour as well. Hope this helps!
Suzanne says
Can you use a gluten free flour blend like Bob’s Red Mill flour. Also can they be used for Shabbat?
Vicky & Ruth says
Hi Suzanne,
We recommend using a 1-to-1 gluten free flour, such as Bob's Red Mill's. These are better served fresh, so it would be a good idea to prepare them right before Shabbat starts.
Cat says
Just made these for an afternoon snack! I didn't have all of the ingredients, so I improvised some substitutions: Mashed sweet potato instead of canned sweet potato puree; canned coconut milk instead of vegan cream cheese; cinnamon/nutmeg instead of thyme/pepper; and I used a mason jar lid as my biscuit cutter. Fortunately it all worked out!
★★★★★
Vicky & Ruth says
Great substitutions for the sweet potato biscuits! Happy that they came out good!
Debby Baumel says
I had a leftover sweet potato and knew I had this recipe. I also had leftover vegan sour cream which I used instead of vegan yogurt and cream cheese. Instead of coconut oil, I used used organic shortening, that's what I had on hand. I made them as drop biscuits rather than rolling them out. They came out great!
★★★★★